Polenta With Wild Mushrooms

• 1 cup quick-cooking polenta
• 4 cups low-sodium chicken stock or broth
• 1 cup grated Parmigiano Reggiano
• Salt and freshly ground black pepper to taste
• 1 tablespoon olive oil
• 1 pound assorted cultivated wild mushrooms (portobello, cremini, shiitake, chanterelle, etc.), washed, trimmed and sliced
• 1 tablespoon chopped fresh thyme or 1 teaspoon dried

1. Stir the polenta thoroughly into one cup of stock.
2. Bring the rest of the stock to a boil, reduce heat to simmer and slowly add the polenta, stirring.
3. Cook until mixture thickens, a couple of minutes.
4. Stir in the cheese.
5. Season with salt and pepper.
6. Keep warm.
7. Heat the oil in a nonstick pan until it is very hot.
8. Reduce the heat to medium high, and saute the mushrooms with the thyme until the mushrooms release their juices and the juices begin to evaporate.
9. Season with salt and pepper.
10. Spoon the mushrooms over the top of the polenta, and serve.

polenta, lowsodium, salt, olive oil, wild mushrooms, thyme

Taken from cooking.nytimes.com/recipes/6980 (may not work)